Creamy Butternut Squash Soup

butternut squash soupThe weather is starting to get cooler and we’ll soon pull out the long sleeves and jackets. That means one thing in my house: it’s time for soup! I personally enjoy a good bowl of soup all year round, but others in my household disagree. So, I’m always excited for the first hint of cool weather because I’m not alone in my craving for soup. We love to make a big pot that we can eat for a few days. These meals are also a great way to sneak vegetables into a picky eater’s diet, especially with this creamy butternut squash soup.

For one thing, the color screams fall. The rich yellow hue reminds me of leaves changing colors and the start of the winter holidays. But looking beyond its appearance, eating this soup is like taking in a huge bowl of vitamins all at once. Butternut squash, a type of winter squash, is loaded with beta-carotene. Once inside the body, beta-carotene converts to vitamin A, which helps you maintain good eye health and could prevent macular degeneration. Butternut squash is also an excellent way to take in fiber, potassium and magnesium. If that’s not enough to knock your socks off, this meal includes carrots, another veggie that’s beneficial to your eyes. Maybe after I tell my family about the benefits of butternut squash, they’ll have no problem jumping on the soup bandwagon with me.



  • 3 1/2 cups butternut squash cut into 1 inch squares
  • 1/2 cup diced onions
  • 1/4 cup diced celery
  • 1/4 cup chopped carrots (cut in similar size of squash so they cook evenly)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cups low sodium organic chicken broth
  • Chives
  • Onion salt
  • Sea salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Place squash, onion, celery and carrots in a glass baking dish. Add olive oil, garlic, salt and pepper to taste and then stir to combine.
  3. Place the mixture in the oven and bake for 30 minutes until squash and carrots are tender.
  4. Transfer squash mixture to a large pot on medium high heat. Add more salt and pepper to taste and a sprinkle of onion salt. Cook for 1 to 2 minutes, stirring occasionally.
  5. Stir in chicken broth and puree with an immersion blender. Put the soup on boil and simmer until thickened.
  6. Serve warm with chives sprinkled on top.